crouching tyler

Thanks to tighe and tsquare. We ended up at the 1st and Union Caffe Ladro - open until 9pm every day. I'll check out Stella next time I'm downtown. I am a little surprised at how few choices there are for independent coffee shops after 6 pm downtown. I guess most people are either at the tail end of their caffeine intake for the day, or have moved on to other beverages, or can make it through a evening lecture without the need of a stimulant . Caffe Ladro at 1st and Union? ← I like the drip coffee at Ladro a lot, but IMO, the espresso kind of sucks. One block south (1st & University) is Stella Cafe, which serves the best espresso I've ever had (please note that the breadth and depth of my espresso experience pales in comparison to many who take it more seriously). Not sure how late they stay open. ←

Help me out, folks. I am looking for good coffee (espresso, actually) after 6:00 p.m., in downtown Seattle. Imagine you are going to a lecture, a symphony, a play, a concert in the downtown area and you want an americano (single short, please) or a latte (single short 2% for the caffeine addicted hubbie) before the event, just to keep the brain humming along at full speed. And just to keep things challenging, imagine you want to go somewhere that is not starbucks/tullys/seattle's best. Where do you go? Extra points for somewhere where you can sit for 15 minutes and enjoy your coffee, while waiting for your date/friend/spouse to meet you! Thanks!

So I've learned, however, I was thinking about steaming the eggs in the shell and making the equivalent of a boiled egg. It seems that that's doable and gives good results. Thanks all! scb ← I almost always steam my "hard boiled eggs". I was told it made them easier to peel. I don't really believe that, but I still usually steam my eggs.

And a question, for all you Seattle area gardeners. My fava bean plants are still just in the flowering stage, even though summer begins to approach. This is my first time growing favas. Have I missed the boat, or are things just a little behind schedule due to our cooler than usual spring?

I read somewhere that celery was fantastically difficult to grow. Is this your first experience with growing celery?

I tried okra last year - got great looking plants with not even a shred of okra on them. I couldn't even figure out where the okra would have been if there had been okra (having never seen an okra plant before). So, if anyone gets okra going, I'd love to see it.

Last year, I planted my cilantro in a spot where the cucumber vines rather quickly grew around it - shading the roots. My cilantro lasted quite a bit further into the summer this way. I am going to try it again this year to see if it is consistent, or I just got lucky.

Some of my favorite bar snacks (including the home bar): Cheese Straws, in small sizes. Dates stuffed with cheese Olives, of course and don't forget the Homemade Chex Mix.

Oh, I wish I'd stumbled across this thread last week. I made Singapore Slings, using the recipe in Cradle of Flavor (Cradle of Flavor Thread). The Cradle of Flavor cookbook uses the Singapore Sling recipe listed at the top of this thread (gin, cointreau/kirsh, pineapple juice, lime juice, bitters, grenadine, cherry brandy, benedictine). I am no cocktail expert, so was unfamiliar with Benedictine. It turns out that I can't actually purchase Benedictine in the state of Washington without special ordering it, so I just left it out. Not ideal certainly, but probably better than substituting something else at random. Washington State Liquor Stores do sell B & B, which seems to Bendectine and Brandy. But, I assume adding that would just complicate the issue. So, pink and sweet is a perfect description but they made for a great happy hour on a sunny Friday evening. Pictures here: Singapore Sling a la Cradle of Flavor Here is my question: How much does the Benedictine change the taste of a Singapore Sling according to this recipe? Does it really punch through the pineapple juice enough to change the profile of the drink ? Truly, I guess there is only one way to find out. Which means I need to find a way to import Benedictine into Seattle.

Singapore Sling ingredients, minus the Benedictine (which is somewhat difficult to locate on short notice in Seattle). There are some bitters floating around just out of frame. Singapore Slings in the sun: Profile shot on our new dining room table, which turns out to be a nice backdrop. We had an impromptu happy hour Friday afternoon, since the sun was out. I made batch after batch of Singapore Slings and a good time was had by all. It would have been great to have some satay to go with our drinks, but it just didn't happen.

I asked the staff and they said a second location of Samurai Ramen opens at 43rd and the Ave in late May. Yay.

I had leftover curry from the above mentioned Fern Curry, and leftover rice. Lucky me. I took the rice and curry (which no longer had any ferns or shrimp in it) and topped it with Fried Eggs with Garlic, Shallots, Chiles & Ginger, aka ~ Telur Mata Sapi Bumbu. It wasn't as good as last night's dinner, but it made a pretty fantastic lunch. It was definitely not photogenic, though. I haven't quite mastered the art of egg yolk porn, yet. And I already feel silly enough snapping pictures of my dinner. I can't quite bring myself to have my lunch sit for a portrait, too.

Fiddlehead Ferns: Spot Prawn: Fern Curry with Shrimp ~ Gulai Paku Cradle of Flavor calls for shrimp with shell and head. Shrimp heads are just a bit much for me. And the seafood guys had already cut the heads off these lovely local spot prawns. Local beats headless any day of the week, right? Good stuff. I am not convince that fiddleheads are worth it, but then again, I only used about half the amount called for in the recipe. I justified that decision by the knowledge that I was only making enough for two.

So, by my reckoning, we only have one recipe left in this amazing group cook-through of Cradle of Flavor - the Singapore Sling. Djyee100 had what I thought was an excellent suggestion - a virtual BYOB party to celebrate the group finishing all the recipes in the book. I am planning on making Singapore Slings sometime this week when the weather cooperates (not freezing), and I have a cocktail-friendly evening free. Why don't you join us - make up a few Singapore Slings, or share your favorite drink to accompany Indonesian food. Do you like a drink which can help quench a fiery sambal? Do you head for something to relax with after turning the kitchen into a minor disaster zone (or is that just me?)?

I am making the Fern Curry tonight for dinner, and my ferns look very very different than Tepee's. And I have a whole lot less of them because fiddlehead ferns are a spendy little item. Although, perhaps I just didn't shop smartly. They were $13.99/lb at the Asian grocery (Uwajimaya) and $14.99/lb at Pike Place Market. Anybody know anything about fern prices? edited to say: Don't expect my photos to be this gorgeous.